This is the solid gold standard of flan recipes.
1 12 oz can evaporated milk
1 14 oz can sweetened condensed milk
1 15 oz can coconut milk
1.5 c whole milk
1 tsp vanilla extract
1 c sugar
1. Preheat oven to 350 F.
2. On cookie sheet in water bath, place ramekins. Place 1 tsp sugar in each ramekin. Heat until it becomes a light brown. Take out of oven. Make sure it doesn’t burn. This is not an exact science.
3. Mix eggs. Add other ingredients. Do not overmix.
4. Pour flan mixture into caramelized molds from above. Cover with foil.
5. Place the foil covered ramekins in the water bath in the oven. Bake for 60-90 min until done. Larger ramekins take longer. The small individual sized ramekins take an hour.
6. Flan is cooked with knife inserted into center comes out clean. Flip over and onto serving plate. The caramel that was on the bottom of the ramekin forms the lovely caramel topping to the flan.
ENJOY! (To guild the lily, serve with whipping cream).
LEFTOVERS: Yes, you can freeze flan. Bake it completely, let it cool completely. THEN, wrap it really super duper well. You should be able to wrap your ramekins in cling wrap and freeze it with the plastic lid it came with (if you bought the pyrex ramekins). When you want to eat them again, defrost in the fridge, then enjoy. How long do they last in the freezer? As long as ice cream (same ingredients). Biggest danger in freezing flan is the noxious smells of the freezer and fridge getting into your food. If you can safeguard against that, you’re golden.